Cross-flow filtration of fruit juice

Contents

1. Introduction

2. Theory
2.1 Sour cherry and Black currant juices
2.1.1 Cherries and cherry processing
2.1.1.1 Origins and botanical data
2.1.1.2 Anatomy, physiology and composition
2.1.1.3 Production figures
2.1.1.4 Harvesting, Handling and Processing
2.1.1.5 Applications
2.1.1.6 Cherry juice
2.1.2 Black currants and processing
2.2 Membrane processes
2.2.1 Microfiltration
2.2.2 Membranes
2.2.3 Factors that influence the permeate flux during filtration
2.2.3.1 Transmembrane pressure
2.2.3.2 Linear or cross-flow velocity
2.2.3.3 Temperature
2.2.4 Flux decline reasons
2.2.4.1 Concentration polarisation
2.2.4.2 Membrane fouling
2.3 Juice filtration
2.4 Fouling & Cleaning
2.4.1 Fouling analysis
2.4.2 Methods to reduce fouling
2.4.2.1 Backflush and Backshock techniques
2.4.2.2 Chemical cleaning
2.4.2.3 Ultrasounds

3. Juice Production

4. Pre-treatment
4.1 Introduction
4.2 Materials and Methods
4.2.1 Sour cherry and black currant juice
4.2.2 Filtomat thread filter
4.2.4 Equipment
4.2.5 General guidelines for the experiments
4.2.6 Data treatment and Analysis
4.2.6.1 Data treatment
4.2.6.2 Analysis
4.2.6.2.1 Pressure
4.2.6.2.2 Water permeability
4.2.6.2.3 Protein content
4.2.6.2.4 Sugar content
4.2.6.2.5 Turbidity
4.2.6.2.6 Total Phenol content
4.2.6.2.7 Colour
4.3 Results and discussion
4.3.1 Sour cherry juice
4.3.2 Black currant juice
4.4 Conclusions
4.5 Filtration of large amounts of juice prior to centrifugation
4.5.1 Objectives
4.5.2 Materials and Methods
4.5.3 Results
4.5.4 Conclusion

5. Microfiltration
5.1 Microfiltration of Cherry Juice with Polymeric Membranes
5.1.1 Objectives
5.1.2 Materials and Methods
5.1.2.1 Sour cherry juice
5.1.2.2 Membrane modules
5.1.2.3 Experimental set-up
5.1.2.4 Equipment
5.1.2.5 Tests and procedures
5.1.2.5.1 Leakage test or Forward flow test (FF)
5.1.2.5.2 Water permeability
5.1.2.6 Start and filtration procedure
5.1.2.7 Cleaning procedure
5.1.2.8 Analyses
5.1.2.9 Data treatment
5.1.3 Experiments & Results
5.1.3.1 Maximum permeate flux
5.1.3.2 Backshock effect
5.1.3.3 Effect of backshock frequency
5.1.3.4 Pore size
5.1.3.5 Study of flux decline for MF05
5.1.4 Study of flux decline for MF08
5.1.5 Conclusions
5.2 Microfiltration of Cherry Juice with Ceramic Membranes
5.2.1 Objectives
5.2.2 Materials & methods
5.2.2.1 Filtration procedure
5.2.2.2 Cleaning procedure
5.2.2.3 Filtration test
5.2.2.4 Juice analysis
5.2.2.5 Analysis of the fouled membrane
5.2.3 Results and discussion
5.2.3.1 Permeate fluxes and permeabilities
5.2.3.2 Permeate quality
5.2.3.3 Membrane foulants
5.2.4 Conclusions

6. Scaling
6.1 Transparent housing
6.2 Shadow effect
6.3 Pressure measurements
6.4 The BackShock device
6.5 Conclusion

7. Fouling and cleaning
7.1 Fouling analysis (ceramic membranes)
7.1.1 Introduction
7.2 Sample treatment
7.2.1.1 Effect of cleaning agents on unused membrane
7.2.1.2 Sample treatment for Scanning Electron Microscopy (SEM andother analysis
7.2.2 Results
7.2.2.1 Scanning electron microscopy (SEM)
7.2.2.2 Total organics
7.2.2.3 Protein analysis
7.2.3 Analysis of phenols
7.2.4 Summary and conclusions

8. Chemical cleaning

9. Ultrasounds
9.1 Introduction
9.2 Experiments
9.3 The experimental setup
9.4 Results
9.5 Conclusions

10. Feasibility studies
10.1 The Method.
10.2 The limits
10.3 The different parameters used
10.4 The activity at Vallø Saft.
10.5 The pre-filtration step.
10.6 Feasibility study over the pre-filtration step.
10.7 The final filtration step.
10.8 Feasibility study over the final filtration step.
10.9 Conclusion.

11. Conclusion

12. Bibliography

13. Plan of propagation.

Appendix 1

Appendix 2

Appendix 3

Appendix 4

Appendix 5

Appendix 6

Appendix 7

Appendix 8

Appendix 9

Appendix 10

Appendix 11

Appendix 12